for 4 person

Pasta

250 g	pasta (e.g. risoni)
	salted water, boiling

Dressing

3 tbsp	honey mustard
4 tbsp	apple vinegar
4 tbsp	olive oil
1 tsp	salt
a little	pepper
1 bunch	peppermint, finely chopped
1 bunch	basil, finely chopped
1 bunch	flat-leaf parsley, finely chopped
400 g	celery, thinly sliced
150 g	Pecorino romano, coarsely grated
100 g	pine nuts, roasted

To serve

100 g

roast beef

How it's done

Pasta

Cook the pasta in boiling salted water until al dente, drain and rinse in cold water.

Dressing

Whisk together the mustard, vinegar and oil in a bowl, season. Mix in the pasta, herbs, celery, pecorino and pine nuts.

To serve

Serve the salad on a platter, top with the roast beef.

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